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You need strong white flour, not regular flour. Regular flour is awful for pizza dough as it’s not elasticy enough.

First get 300ml (a beer bottle full) of warm water and add a packet or two of dried yeast (about 15g) and add a tablespoon of sugar for the yeast to eat and add 2-3 tablespoons of olive oil stir and leave it work in a jug.

Add a tablespoon of salt to 500g of flour and mix it up. That’s a lot of salt BUT that is what makes it taste good. Put the salt in! Keep an eye on the yeast broth and make sure its getting bubbly and scummy looking..takes 10mins.Add the broth to the flour and start kneading it around til its all in and you have a good springy ball of dough. Cover it with a damp cloth and leave it somewhere warm. In a hour it should be twice as big then knead it some more, divide into pizza portions.Roll it out on a floured board with floured hands, stretch bend it whatever into a circle shape and as thin really as you can. Passata is the best for topping as it’s rich. Get it in half litre cartons. Dirt cheap. Mozeralla on top and what ever. Go easy with toppings that have water in them such as onions, peppersEtc as the water is forced out during cooking and can swamp the pizza, making it soggy. Into a hot oven for 10-15mins. Keep an eye on it.

Roll a ball of dough into a long sausage, into three and plait it, then a circle like a danish. Sprinkle that with lots of garlic powder, herbs and some oil. Hey presto…garlic bread.

This is good eating and simple enough for the more moronic of persons to prepare.

What's with the beer bottle for measuring the yeast and water? After the yeast rises, might it not be hard to pour out of a beer bottle? I always mixed the yeast in a measuring cup with a good pouring lip.

Winter wheat is sown in Autumn. After Germination and early growth it lies dormant over winter and resumes growth in the spring.Spring wheat is sown in the spring and usually matures two or three weeks later with a lower yield.The grains also have different charateristics. These are referred to as 'hard and weak.'........"

"Strong Flour - Bread Flour

This type of flour should be made from hard wheat varieties and produces elastic dough because it has a high gluten and protein content. Gluten is rather like chewing gum and can hold the carbon dioxide gas produced during dough fermentation to produce a good crumb structure in the finished loaf.

"Hard wheat varieties produce the best flour for bread making. However the weather in the UK sometimes makes it difficult for farmers to grow hard wheat in quantity. Unlike many other flour millers, at Doves Farm Foods we blend home grown varieties with imported hard wheat for optimum bread making performance. We do this rather than fortifying the flour by adding refined gluten as in many other mills......."

Organic rules do permit the addition of organic wheat gluten to strengthen flour in place of using hard wheat, but at Doves Farm we wish to avoid adding refined additives to our products.

Strong flour is increasingly called bread flour on packaging and is suitable for all yeast cookery, for extensible doughs such as choux and filo pastry, and also puff and flaky pastry."

When I was a kid, we used to go to Florida. I don't remember what kinds of restaurants they were but some of them had sandwiches served on long buns they called Cuban Bread. It was white and the crust was chewy. It looked like but was different from French or Italian bread. I googled cuban bread and there are several recipes. It looks to me from reading several sites that all-purpose and bread flour is the best for making Cuban bread.

I remember one roast beef sandwich in particular. On the plate in a little caper cup was something that I thought was mayonnaise so I spread it all over the top of the beef. It wasn't mayonnaise! It was horseradish sauce. By the time I finished the sandwich my eyes were watering and I was the kid with the the most open sinuses in North America. I don't know why none of the adults at the table warned me. I remember being 100% determined not to say anything or maybe it was so strong I couldn't speak. Even today, when I see something I suspect might be horseradish sauce, I test it on the tip of my fork to see how strong it is.